Preheat oven to 450 degrees (425 for convection oven).
Thinly slice onion.
Cut ends off of Brussels sprouts and pull all of the leaves off. Place them in a bowl.
Mince 2 cloves of garlic.
Grate ½ cup cheese and then divide into two ¼ cup portions.
Heat 1 tablespoon olive oil in a large skillet over medium high heat.
Add sliced onion, ¼ teaspoon salt and ¼ teaspoon pepper to the hot pan. Sauté until soft and caramelized, stirring every couple minutes.
Add minced garlic and Brussels sprout leaves to the pan with the onion. Sauté another 2-3 minutes or until the leaves have softened. While the leaves and onion mixture is still in the pan, add ¼ cup water to the hot pan to deglaze. Stir with a wooden spoon, scraping all brown bits from the bottom of the pan. Set aside.
Spray sheet pan with non-stick cooking spray.
Press pizza dough out onto the sheet pan. Continue to press dough, spreading it across the entire sheet pan. Continue to press in an outward motion until the dough covers the entire pan.
Brush 1 tablespoon of olive oil onto the pizza dough.
Sprinkle ¼ cup parmesan cheese on top of dough.
Spread the Brussels sprout mixture evenly on top of pizza.
Sprinkle the remaining ¼ cup parmesan cheese on top of Brussels sprout mixture.
Measure out ½ cup of ricotta cheese. Using a teaspoon measuring spoon, place dollops of ricotta cheese evenly on top of pizza.
Bake pizza for 12-15 minutes (8-10 minutes in convection oven).
Remove pizza from oven and drizzle with Balsamic Glaze (roughly 1 Tablespoon, but it is not necessary to measure this out first as it will drizzle nicely from the bottle).
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.